IMPROVING BISCUIT NUTRITIONAL VALUE USING QUINOA FLOUR

Improvement of some Quality Properties of Whole Meal Barley Flour Biscuits Using Resistant Starch and Whole Oat Flour

Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato

Evaluation of free gluten biscuits substituted with Quinoa and Jerusalem artichoke flours as functional foods

Improving the Nutritional Value of Biscuits by Adding Wheat Germ and Sugar Beetroot Pulp

Preparation and Evaluation of High-Nutritional Value Biscuits from Whole Wheat flour, Carrot and Whey Protein Powder

Quinoa Grain to Improve the Nutritive Value and Functional Ingredient for Breadsticks

UTILIZATION OF BARLY AND AMARANTHUS SEEDS IN BISCUIT PROCESSING

Quality Improvement of Biscuits Using Some Different Protein Sources

Incorporation Quinoa and Chia Flour with Wheat Flour to Enhance the Nutritional Value and Improve the Sensory Properties of Pasta